This super delicious, moist, and tender pumpkin coffee cake is full of all of autumn’s classic flavors, and just so easy to make! Perfect with a cup of coffee for a cozy fall breakfast, and undetectably vegan, eggless, dairy free, and refined sugar free!

sliced vegan pumpkin coffee cake

Why you need to try this secretly vegan pumpkin coffee cake

If you’re a lover of all bakery treats and fixings that go along side a hot cup of coffee, then you’re going to be OBSESSED with this perfect pumpkin coffee cake. It’s the definition of fall in a bite: warm cinnamon and fall spices, fresh pumpkin puree, and notes of caramel flavor fill this easy twist on the classic coffee cake (and if you love coffee cake in general, you have to try this amazing better than Starbucks vegan coffee cake!).

And guess what? This pumpkin coffee cake recipe is naturally vegan, eggless, and dairy free! No need for any additional egg substitutes: the pumpkin puree acts as both the “egg” and the moisture carrier for this simple yet unbelievably delicious vegan pumpkin recipe. 

And trust me, absolutely NO ONE will be able to detect that this is indeed a vegan pumpkin coffee cake. We’re just minimizing the ingredients yet maximizing the flavor with a super moist, tender, and fluffy texture.

sliced vegan pumpkin coffee cake

Along with these vegan pumpkin pancakes and vegan pumpkin waffles, this pumpkin coffee cake recipe makes for a wonderful fall vegan breakfast!


We’ll need to make both the actual cake batter and the streusel topping. But don’t worry- both the streusel and batter are made from very similar ingredients.

For this vegan coffee cake, you’ll need:

  • Flour: you can use gluten free 1:1 baking flour or all purpose flour here.
  • Granulated sugar & brown sugar: you can also swap in coconut sugar if you’d like this coffee cake to be refined sugar free. A note about sugar, though: if you are truly vegan, please make sure you use vegan-certified organic granulated sugar, as non-organic brands tend to use bone char.
  • Vegan butter: I recommend using Miyoko’s vegan butter; for nut-free, Flora Plant Butter or Earth Balance.
  • Pumpkin spice blend: You can also use a a DIY pumpkin pie spice blend.
  • Pumpkin puree: the pumpkin puree here plays a double role as also substituting in for eggs in traditional baking! No need for any additional binder here! If you’d like to, though, you can substitute in half of the pumpkin with vegan sour cream or vegan dairy free greek yogurt. 
  • Vegan buttermilk: this is a simple mixture of dairy free milk and vinegar (apple cider vinegar in recommended) that adds fluffiness to the pumpkin coffee cake.
  • Leavening agents: this is your baking soda and baking powder.

The streusel topping will consist of just flour, sugar, pumpkin spice blend and vegan butter.

pumpkin coffee cake ingredients

How to make pumpkin coffee cake (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe. 

You’re just going to love how simple and quick this pumpkin coffee cake is to make. The perfect treat to make right before a weekend brunch or as an easy and cozy fall morning breakfast.

You’ll first want to prepare the pan and get the oven preheated. Then we’ll start by making the streusel first, followed by the coffee cake batter. The reason being is that once the wet ingredients interact with the baking soda and baking powder, the chemical reaction starts.

This means we need to get the batter into the oven as soon as possible! Making the streusel topping first will make sure we minimize the time the batter spends outside of the oven.

Here’s how to make this easy pumpkin coffee cake recipe:

  1. First make the streusel topping.This is just combining the flour, coconut sugar, and pumpkin spice blend. Then whisk in the melted vegan butter, and set aside. We’ll use this one the batter is ready.
  2. Next, we’ll make the vegan pumpkin batter. First, whisk together the dry ingredients. Then whisk together the wet ingredients (vegan melted butter, sugars, pumpkin puree, and vanilla extract) in a separate bowl. Add in the dry ingredients, and use a rubber spatula to fold together until there are no more dry clumps. Be careful not to over mix the batter!
  3. Layer the coffee cake:Add half of the batter to the prepared pan, then stop with the sugar filling. Then add the remaining batter on top, followed by the remaining streusel topping.
  4. Bake the vegan pumpkin coffee cake. Once baked, you can make the easy two ingredient vegan glaze to go on top! Slice and serve!
how to make pumpkin coffee cake
how to make pumpkin coffee cake

Gluten free option:

To easily make this coffee cake gluten free, simply swap in gluten free 1:1 baking flour. I’ve made this recipe with both King Arthur’s Measure for Measure flour and Bob’s Red Mill in the blue bag. I recommend using King Arthur’s, but Bob’s Red Mill is the second best option!

slice of pumpkin coffee cake on a plate

Pumpkin Coffee Cake FAQs

Can I make my own pumpkin spice blend?

If you don’t have pumpkin spice blend, you can absolutely make your own blend. I would recommend making your own versus just using all cinnamon. If you use all cinnamon, it will taste more like a classic coffee cake over a fall-inspired pumpkin crumb cake. You definitely need the cloves, nutmeg, and ginger!

Can I use coconut oil in place of vegan butter?

You can use coconut oil instead of vegan butter. However, make sure to use triple refined coconut oil if you want to avoid a coconut taste in your coffee cake.

What can I top this pumpkin coffee cake with?

Simply whisk together powdered sugar and a few drops of dairy free milk for an easy glaze that takes this pumpkin coffee cake to a whole new level!

Why did my coffee cake come out gluey?

This happens when you’ve over-scooped the flour. I recommend using weighted measurements here, but if you don’t have a kitchen scale, definitely check out how to properly measure flour. When measuring flour, always spoon and level, rather than scoop!

drizzling glaze on coffee cake

You are just going to absolutely love this easy vegan pumpkin coffee cake! It’s the perfect vegan fall breakfast recipe that’s full of autumn’s best flavors!

Be sure to leave a rating and review if you’ve tried this recipe. And check out these other vegan pumpkin recipes for more inspiration!

bitten slice of vegan pumpkin coffee cake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

pumpkin coffee cake Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten slice of vegan pumpkin coffee cake

Easy Vegan Pumpkin Coffee Cake (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This super delicious, moist, and tender pumpkin coffee cake is full of all of autumn’s classic flavors, and just so easy to make! Perfect with a cup of coffee for a cozy fall breakfast, and undetectably vegan, eggless, dairy free, and refined sugar free!



Pumpkin Coffee Cake:

  • 3 cups (375 g) all purpose flour*
  • 1 tbsp arrowroot starch
  • 1 tbsp pumpkin pie spice blend
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 3/4 cup (170 g) pumpkin puree
  • 2/3 cup (180 g) unsweetened dairy free milk with 1 tsp apple cider vinegar, room temperature
  • 1 tbsp vanilla extract or vanilla paste

Pumpkin Spice Filling:

  • 3/4 cup (150 g) granulated sugar or brown sugar
  • 1/4 cup (37 g) all purpose flour* 
  • 2 tbsp pumpkin pie spice blend

Pumpkin Spice Crumble:

  • 3/4 cup (150 g) granulated sugar or brown sugar
  • 1 cup (125 g) all purpose flour*
  • 2 tbsp pumpkin pie spice blend
  • 1/2 cup (113 g) vegan butter, melted

Optional Topping:

  • 1 cup (120 g) powdered sugar
  • 1 tbsp dairy free milk


  1. Prep: Preheat the oven to 350F and lightly grease and line an 8×8 baking pan with parchment paper and olive oil.
  2. Pumpkin spice sugar filling: In a medium bowl, prepare the pumpkin spice sugar filling. Whisk together the sugar, flour, and cinnamon. Set aside.
  3. Pumpkin spice crumble topping: In another medium bowl, prepare the pumpkin spice crumble. Whisk together the sugar, flour, and pumpkin spice. Use a fork to mix in the melted vegan butter into the mixture until it resembles a crumble. Set aside.
  4. Make the vegan pumpkin coffee cake batter: Prepare the main coffee cake layer. In a medium bowl, whisk together the flour, arrowroot powder, pumpkin spice, and baking powder and baking soda. Set aside. In a large bowl, whisk together the melted vegan butter, sugar, pumpkin puree, dairy free milk mixture, and vanilla. Then add in the flour mixture, and stir until there are no more dry streaks of flour.
  5. Assemble the coffee cake: Pour half of the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle in the cinnamon sugar filling on top evenly. Add the remaining half of the batter on top of the pumpkin spice sugar filling. Top with the pumpkin spice crumble.
  6. Bake: Place the pan into the oven to bake for 45-55 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the coffee cake to cool in the pan for 10 minutes.
  7. Serve: When ready to serve, it’s best served slightly warm. Slice into 9 squares and prepare the optional glaze. Whisk together the powdered sugar and dairy free milk, and drizzle on top of each slice. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.


*Gluten Free: You can swap in gluten-free 1:1 baking flour (such as King Arthur’s measure for measure) or oat flour. For gluten free flour blends, please use the cup measurements then convert to gram measurements (so if 1 cup of Bob’s Red Mill 1:1 GF baking flour weighs 148 g per cup, you’ll multiply 148 by 3 cups of flour to yield 444 g for this recipe). If you’re using King Arthur measure-for-measure, however, 1 cup of KA = 1 cup AP flour in weight as well, so you can use 375 g of King Arthur GF measure-for-measure flour. For oat flour, please use the gram measurements rather than the cup measurements (so you would need 3 3/4 cups of oat flour for 375 g). 

Pumpkin spice blend: if you don’t have a blend of pumpkin spice, you can easily making one. Here is a great DIY pumpkin spice blend that I use often.